Inhibition of aflatoxin-producing fungi by selected yeasts strains in dried coconut meat
1994
Sanchez, P.C. | Patricio, V.V. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
A total of 225 microorganisms were screened for their ability to inhibit the growth and aflatoxin production of Aspergillus flavus. Growth inhibition test yielded five mold isolates and three yeast isolates with capability of partial inhibition and four yeast isolates capable of total inhibition of aflatoxin - producing fungi and subsequent aflatoxin production. The yeasts (Candida viswanathii, C. guillermondii, C. krusei and Saccharomyces kloeckerianos) exhibiting complete growth inhibition were also found to inhibit the aflatoxin production of A. flavus. Test against pure aflatoxin B1 standard, however, showed that only S. kloeckerianos completely degraded aflatoxin based on TLC analysis. Comparative study on the efficacy of commercial chemical inhibitors and the selected strains showed that the biological method was more effective than the chemical formulation except those containing proprionic acid. Application of the biological method of aflatoxin control on coconut using the UPLB Copra Dryer resulted into dried coconut meat without observable mold growth even after seven days of storage at ambient temperature as compared with the untreated dried coconut meat (control) which exhibited greenish growth of A. flavus as early as five days of storage. Successful field application of this technology will mean retaining US$75 million worth of dried coconut meat/meal/cake export to the EEC thus help the Philippine Coconut industry
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